Honey Soy Chicken Stir Fry

This Honey Soy Chicken Stir Fry is a quick and flavorful dish that’s perfect for busy weeknights. With tender chicken, vibrant vegetables, and a sweet and savory honey soy sauce, it’s a meal that’s ready in just 30 minutes. It’s a delicious, healthy option the whole family will enjoy, offering a great balance of protein and veggies all in one easy-to-make stir fry.

Why You’ll Love This Recipe

When you need a fast and flavorful meal, this Honey Soy Chicken Stir Fry is your go-to. The sauce is a simple yet perfect blend of honey and soy sauce, giving the chicken and vegetables a deliciously balanced sweet and savory taste. It’s packed with tender chicken, fresh zucchini, and red bell pepper, making it a healthy and satisfying dish. Best of all, it only takes 30 minutes to prepare, making it an excellent choice for a quick dinner after a long day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon vegetable oil

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces

• 2 teaspoons minced ginger

• 2 zucchini, quartered and sliced

• 1 red bell pepper, cored, seeded, and cut into 1-inch pieces

• 1/4 cup low sodium chicken broth

• 1/4 cup low sodium soy sauce

• 3 tablespoons honey

• 2 teaspoons cornstarch

• 2 tablespoons green onions, sliced

• 1 pinch salt, to taste

• 1 pinch pepper, to taste

Directions

1. Heat the vegetable oil in a large pan over medium-high heat. Season the chicken with salt and pepper.

2. Add the chicken to the pan in a single layer and cook until browned, working in batches if necessary to avoid overcrowding the pan.

3. Once the chicken is browned, add the minced ginger and cook for another 30 seconds.

4. Transfer the chicken mixture to a plate and cover with foil to keep warm.

5. Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes, until the vegetables are tender.

6. Return the chicken to the pan with the vegetables.

7. In a bowl, whisk together the chicken broth, soy sauce, and honey.

8. In a small bowl, mix the cornstarch with a tablespoon of cold water, then add it to the pan along with the soy sauce mixture.

9. Bring the mixture to a boil and cook for 1 more minute, until the sauce thickens slightly.

10. Sprinkle with sliced green onions and serve.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

1. Vegetable Options: Feel free to swap the zucchini and red bell pepper with other vegetables such as broccoli, snap peas, or carrots.

2. Spicy Version: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a spicy kick.

3. Chicken Alternatives: This recipe also works with boneless skinless chicken thighs, which can provide extra flavor and juiciness.

4. Make it Gluten-Free: Use tamari instead of soy sauce to make the dish gluten-free.

5. Sweetness Adjustments: If you prefer a sweeter stir fry, increase the honey to 4 tablespoons or add a splash of maple syrup.

Storage/Reheating

• Storage: Store any leftover stir fry in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, place in a skillet over medium heat for about 5-7 minutes, stirring occasionally. You can also microwave it for 2-3 minutes or until heated through.

FAQs

1. Can I use frozen vegetables in this recipe?

Yes, you can use frozen mixed vegetables if you’re in a pinch. Just ensure they are heated through before serving.

2. How do I keep the chicken from getting dry?

Be sure to avoid overcooking the chicken. Once it reaches an internal temperature of 165°F (74°C), it’s done. Remove it from the heat immediately.

3. Can I use other cuts of chicken?

Yes, chicken thighs work well in this recipe. You may need to adjust the cooking time slightly, as they tend to take a little longer to cook.

4. How can I make the sauce thicker?

If you want a thicker sauce, mix a little more cornstarch with cold water and add it to the pan during the simmering stage. Be sure to bring it to a boil for the cornstarch to activate.

5. Is this recipe low in sodium?

Using low-sodium soy sauce and chicken broth helps keep the sodium content lower, but you can reduce it further by using less soy sauce or replacing the soy sauce with a homemade or low-sodium alternative.

6. Can I prepare this dish ahead of time?

While it’s best served fresh, you can prep the chicken and vegetables ahead of time and store them separately in the fridge for up to 24 hours before cooking.

7. Can I use honey substitutes?

Yes, you can substitute honey with maple syrup or agave nectar if you prefer.

8. How can I add more vegetables to this stir fry?

You can add additional vegetables such as mushrooms, snow peas, or broccoli. Just make sure they are cut into similar-sized pieces for even cooking.

9. Can I freeze the leftovers?

Yes, you can freeze this stir fry. Store it in an airtight container for up to 3 months. Reheat by thawing in the refrigerator and then warming up in a pan.

10. Can I use a different protein besides chicken?

Yes, you can substitute chicken with shrimp, beef, or tofu for a different twist on this stir fry.

Conclusion

This Honey Soy Chicken Stir Fry is an easy, quick, and flavorful dish that works for any busy weeknight. With tender chicken, fresh vegetables, and a deliciously simple sauce, it’s a meal everyone will love. Customize it to suit your taste and enjoy a nutritious dinner in just 30 minutes!